CN112195062A - Ancient method preparation process of green organic camellia oil - Google Patents
Ancient method preparation process of green organic camellia oil Download PDFInfo
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- CN112195062A CN112195062A CN202010818469.1A CN202010818469A CN112195062A CN 112195062 A CN112195062 A CN 112195062A CN 202010818469 A CN202010818469 A CN 202010818469A CN 112195062 A CN112195062 A CN 112195062A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
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Abstract
The invention discloses an ancient method preparation process of green organic camellia oil, which has the technical scheme main points that: the method comprises the following steps: picking up mature organic tea fruits on tea trees and collecting the organic tea fruits together; spreading the picked organic tea fruits, naturally airing, airing until the shells automatically crack, and separating to obtain hulled oil-tea seeds; screening the aired oil-tea camellia seeds manually to screen deteriorated or rotten organic oil-tea camellia seeds and remove impurities in the organic oil-tea camellia seeds; placing the screened organic camellia seeds in a wooden basin for cleaning, cleaning dust in the organic camellia seeds, and placing the cleaned organic camellia seeds in the sun for natural air drying; in the ancient preparation process of the green organic camellia oil, no additive is added, so that the extracted camellia oil is the most natural, healthiest and additive-free edible green organic edible oil, and natural nutrient components and antioxidants are better reserved.
Description
Technical Field
The invention relates to the technical field of edible oil preparation methods, in particular to an ancient method preparation process of green organic camellia oil.
Background
The camellia seeds mainly comprise water, crude fat, starch, crude protein, tea seed polysaccharide, polyphenol substances, flavonoid compounds, saponin, crude fiber and a small amount of tannin, wherein the tea polyphenol, camellin and squalene are characteristic bioactive substances and have the effects of reducing cholesterol, resisting aging, preventing tumors and the like. Camellia oil is a non-drying oil extracted from seeds of plants in the genus Camellia (Camellia L) of the family Theaceae (Theaceae), also called tea seed oil, tea tree oil or Camellia oil, and the natural proportion and the components of fatty acid of the oil are basically consistent with those of olive oil, and the oil is called as oriental olive oil. The camellia oil contains active substances, namely tea polyphenol and camellin, which are not contained in olive oil, so that the camellia oil is called longevity oil and oriental nerve oil. The camellia oil squeezed from camellia seeds is high-quality edible oil, the content of unsaturated fatty acid is more than 90%, erucic acid is not contained, and the camellia oil is more storage-resistant and less prone to rancidity than other edible oil. The camellia seed oil contains abundant VE and tea polyphenol, can remove free radicals, resist aging, protect the structure of cell membranes, inhibit the release of histamine from mast cells, reduce the generation amount of cytokines, inhibit inflammation or reduce inflammation. In addition, researches show that the camellia seed oil has remarkable effects on delaying atherosclerosis, increasing the intestinal and gastric absorption function, promoting endocrine gland hormone secretion and the like.
For example, in the chinese patent with the publication number of CN107142150A, the preparation method disclosed in the present invention directly dries shelled camellia seeds, and at a certain drying temperature, the water vapor emitted from the camellia seeds forms a saturated water vapor pressure under the wrapping of the camellia seed shells, so that the outside air is not easy to enter the camellia seed shells, and the natural active substances are better prevented from being oxidized due to the contact with the air. And directly cold pressing the shelled camellia seeds, so that various natural active nutrient substances in the camellia seed shells, such as coenzyme Q10 and the like, can be dissolved in the camellia seed oil more.
The tea oil preparation method has the advantages of more retained nutrients; however, the above-mentioned method for preparing tea oil still has some disadvantages, such as: the preparation method comprises adding food additive.
Disclosure of Invention
The invention aims to provide an ancient method preparation process of green organic camellia oil, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
an ancient method preparation process of green organic camellia oil, which comprises the following steps:
s1: picking up mature organic tea fruits on tea trees and collecting the organic tea fruits together;
s2: spreading the picked organic tea fruits, naturally airing, airing until the shells automatically crack, and separating to obtain hulled oil-tea seeds;
s3: screening the aired oil-tea camellia seeds manually to screen deteriorated or rotten organic oil-tea camellia seeds and remove impurities in the organic oil-tea camellia seeds;
s4: placing the screened organic camellia seeds in a wooden basin for cleaning, cleaning dust in the organic camellia seeds, and placing the cleaned organic camellia seeds in the sun for natural air drying;
s5: placing the aired organic camellia seeds in a grinding disc, and grinding by using a stone mill for 40-70 minutes until the organic camellia seeds become tea seed powder;
s6: filling the crushed organic oil tea seeds into a hazel cage, and placing the hazel cage on a big iron pan for stewing for 90 to 120 minutes until the crushed organic oil tea seeds are thoroughly stewed;
s7: the steamed organic camellia seeds are made into a biscuit by wrapping up, the biscuit is placed on the ground through two round hoops, then the straw is used for bedding, the steamed organic camellia seeds are poured into the hoops and compacted to make the biscuit;
s8: and the manufactured blank cakes are closely arranged in a pressing groove in a long wood block for pressing oil and are fixed.
S9: knocking a wooden wedge through a hammer weighing dozens of jin, applying huge pressure on blank cakes in the squeezing groove, forcing grease to seep out by virtue of the physical pressing method, repeatedly squeezing for 2-4 hours;
s10: precipitating and filtering the organic oil tea.
Preferably, in the step S2, the organic tea fruit is naturally aired for 5 to 8 days, and the water content of the organic tea fruit is 10 to 20 percent.
Preferably, in step S3, the organic camellia seeds subjected to screening by manual work contain less than 1% of impurities, deteriorated or rotten organic camellia seeds.
Preferably, in the step S4, the screened organic camellia seeds are put into clear water at 20-30 ℃ for 3-5 times of cleaning, so that less impurities in the organic camellia seeds are ensured, and the quality of the fried organic camellia oil is ensured to be higher.
Preferably, in step S5, the organic tea seeds milled by the stone mill are screened by a 30-50 mesh screen, and the milled large pieces of the organic tea seeds are milled at one time until the milling is qualified.
Preferably, in the step S6, the temperature of the first cooking is between 150 ℃ and 180 ℃, and the temperature of the second cooking is between 110 ℃ and 140 ℃ after cold water is added.
Preferably, the cooked organic tea seeds are cooled at the temperature of 50-80 ℃.
Preferably, in step S7, the size diameter of the iron hoop is 50 cm.
Preferably, in step S9, the organic camellia oleifera is subjected to precipitation filtration for 2-4 hours, and the precipitate is filtered to remove oil residue in the organic camellia oleifera.
Compared with the prior art, the invention has the beneficial effects that:
in the ancient preparation process of the green organic camellia oil, no additive is added, so that the extracted camellia oil is the most natural, healthiest and additive-free edible green organic edible oil, and natural nutrient components and antioxidants are better reserved.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
An ancient method preparation process of green organic camellia oil, which comprises the following steps:
s1: picking up mature organic tea fruits on tea trees and collecting the organic tea fruits together;
s2: spreading the picked organic tea fruits, naturally airing, airing until the shells automatically crack, and separating to obtain hulled oil-tea seeds;
s3: screening the aired oil-tea camellia seeds manually to screen deteriorated or rotten organic oil-tea camellia seeds and remove impurities in the organic oil-tea camellia seeds;
s4: placing the screened organic camellia seeds in a wooden basin for cleaning, cleaning dust in the organic camellia seeds, and placing the cleaned organic camellia seeds in the sun for natural air drying;
s5: placing the aired organic camellia seeds in a grinding disc, and grinding by using a stone mill for 40 minutes until the organic camellia seeds become tea seed powder;
s6: filling the crushed organic oil tea seeds into a hazel cage, and placing the hazel cage on a big iron pan for stewing for 90 minutes until the crushed organic oil tea seeds are thoroughly stewed;
s7: the steamed organic camellia seeds are made into a biscuit by wrapping up, the biscuit is placed on the ground through two round hoops, then the straw is used for bedding, the steamed organic camellia seeds are poured into the hoops and compacted to make the biscuit;
s8: and the manufactured blank cakes are closely arranged in a pressing groove in a long wood block for pressing oil and are fixed.
S9: a hammer weighing dozens of jin is used for knocking a wooden wedge, huge pressure is applied to the blank cake in the squeezing groove, and grease is forced to seep out by means of the physical pressing method and is squeezed repeatedly for 2 hours;
s10: precipitating and filtering the organic oil tea.
In the step S2, the organic tea fruit is naturally dried for 5 days, and the water content of the organic tea fruit is 10%.
In step S3, the content of impurities, deteriorated or rotten organic camellia seeds in the screened organic camellia seeds is less than 1%.
In the step S4, the screened organic camellia seeds are put into clear water at 20 ℃ for 3 times of cleaning, so that less impurities in the organic camellia seeds are ensured, and the quality of the fried organic camellia oil is ensured to be higher.
In the step S5, the organic tea seeds ground by the stone mill are screened by a 30-mesh screen, and ground into larger pieces at one time until the grinding is qualified.
In step S6, the temperature of the first cooking is 150 ℃, and the temperature of the second cooking is 110 ℃ after cold water is added.
And cooling the cooked organic tea seeds at the temperature of 50 ℃.
Wherein, in the step S7, the size diameter of the iron hoop is 50 cm.
In the step S9, the organic camellia oleifera is subjected to precipitation filtration for 2 hours, and oil residue in the organic camellia oleifera is precipitated and filtered out.
Example 2
An ancient method preparation process of green organic camellia oil, which comprises the following steps:
s1: picking up mature organic tea fruits on tea trees and collecting the organic tea fruits together;
s2: spreading the picked organic tea fruits, naturally airing, airing until the shells automatically crack, and separating to obtain hulled oil-tea seeds;
s3: screening the aired oil-tea camellia seeds manually to screen deteriorated or rotten organic oil-tea camellia seeds and remove impurities in the organic oil-tea camellia seeds;
s4: placing the screened organic camellia seeds in a wooden basin for cleaning, cleaning dust in the organic camellia seeds, and placing the cleaned organic camellia seeds in the sun for natural air drying;
s5: placing the aired organic camellia seeds in a grinding disc, and grinding by using a stone mill for 55 minutes until the organic camellia seeds become tea seed powder;
s6: filling the crushed organic oil tea seeds into a hazel cage, and placing the hazel cage on a big iron pan for stewing for 105 minutes until the crushed organic oil tea seeds are thoroughly stewed;
s7: the steamed organic camellia seeds are made into a biscuit by wrapping up, the biscuit is placed on the ground through two round hoops, then the straw is used for bedding, the steamed organic camellia seeds are poured into the hoops and compacted to make the biscuit;
s8: and the manufactured blank cakes are closely arranged in a pressing groove in a long wood block for pressing oil and are fixed.
S9: a hammer weighing dozens of jin is used for knocking a wooden wedge, huge pressure is applied to the blank cake in the squeezing groove, and grease is forced to seep out by means of the physical pressing method and is squeezed repeatedly for 3 hours;
s10: precipitating and filtering the organic oil tea.
In the step S2, the organic tea fruit is naturally dried for 6 days, and the water content of the organic tea fruit is 15%.
In step S3, the content of impurities, deteriorated or rotten organic camellia seeds in the screened organic camellia seeds is less than 1%.
In the step S4, the screened organic camellia seeds are put into clear water at 25 ℃ for 4 times of cleaning, so that less impurities in the organic camellia seeds are ensured, and the quality of the fried organic camellia oil is ensured to be higher.
In the step S5, the organic tea seeds milled by the stone mill are screened by a 40-mesh sieve, and the large crushed blocks milled by the organic tea seeds are milled at one time until the milling is qualified.
In step S6, the temperature of the first cooking is 165 degrees celsius, and the temperature of the second cooking is 125 degrees celsius when cold water is added.
And cooling the cooked organic tea seeds at the temperature of 65 ℃.
Wherein, in the step S7, the size diameter of the iron hoop is 50 cm.
In the step S9, the organic camellia oleifera is subjected to precipitation filtration for 3 hours, and oil residue in the organic camellia oleifera is precipitated and filtered out.
Example 3
An ancient method preparation process of green organic camellia oil, which comprises the following steps:
s1: picking up mature organic tea fruits on tea trees and collecting the organic tea fruits together;
s2: spreading the picked organic tea fruits, naturally airing, airing until the shells automatically crack, and separating to obtain hulled oil-tea seeds;
s3: screening the aired oil-tea camellia seeds manually to screen deteriorated or rotten organic oil-tea camellia seeds and remove impurities in the organic oil-tea camellia seeds;
s4: placing the screened organic camellia seeds in a wooden basin for cleaning, cleaning dust in the organic camellia seeds, and placing the cleaned organic camellia seeds in the sun for natural air drying;
s5: placing the aired organic camellia seeds in a grinding disc, and grinding by using a stone mill for 70 minutes until the organic camellia seeds become tea seed powder;
s6: filling the crushed organic oil tea seeds into a hazel cage, and placing the hazel cage on a big iron pan for stewing for 120 minutes until the crushed organic oil tea seeds are thoroughly stewed;
s7: the steamed organic camellia seeds are made into a biscuit by wrapping up, the biscuit is placed on the ground through two round hoops, then the straw is used for bedding, the steamed organic camellia seeds are poured into the hoops and compacted to make the biscuit;
s8: and the manufactured blank cakes are closely arranged in a pressing groove in a long wood block for pressing oil and are fixed.
S9: a hammer weighing dozens of jin is used for knocking a wooden wedge, huge pressure is applied to the blank cake in the squeezing groove, and grease is forced to seep out by means of the physical pressing method and is squeezed repeatedly for 4 hours;
s10: precipitating and filtering the organic oil tea.
In the step S2, the organic tea fruit is naturally dried for 8 days, and the water content of the organic tea fruit is 20%.
In step S3, the content of impurities, deteriorated or rotten organic camellia seeds in the screened organic camellia seeds is less than 1%.
In the step S4, the screened organic camellia seeds are put into clear water at 30 ℃ for 5 times of cleaning, so that less impurities in the organic camellia seeds are ensured, and the quality of the fried organic camellia oil is ensured to be higher.
In step S5, the organic tea seeds milled by the stone mill are screened through a 50-mesh screen, and the large crushed pieces milled by the organic tea seeds are milled at one time until the milling is qualified.
In step S6, the temperature of the first cooking is 180 degrees celsius, and the second cooking is performed by adding cold water, and the cooking temperature is 140 degrees celsius.
And cooling the cooked organic tea seeds at the temperature of 80 ℃.
Wherein, in the step S7, the size diameter of the iron hoop is 50 cm.
In the step S9, the organic camellia oleifera is subjected to precipitation filtration for 4 hours, and oil residue in the organic camellia oleifera is precipitated and filtered out.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. An ancient method preparation process of green organic camellia oil is characterized by comprising the following steps:
s1: picking up mature organic tea fruits on tea trees and collecting the organic tea fruits together;
s2: spreading the picked organic tea fruits, naturally airing, airing until the shells automatically crack, and separating to obtain hulled oil-tea seeds;
s3: screening the aired oil-tea camellia seeds manually to screen deteriorated or rotten organic oil-tea camellia seeds and remove impurities in the organic oil-tea camellia seeds;
s4: placing the screened organic camellia seeds in a wooden basin for cleaning, cleaning dust in the organic camellia seeds, and placing the cleaned organic camellia seeds in the sun for natural air drying;
s5: placing the aired organic camellia seeds in a grinding disc, and grinding by using a stone mill for 40-70 minutes until the organic camellia seeds become tea seed powder;
s6: filling the crushed organic oil tea seeds into a hazel cage, and placing the hazel cage on a big iron pan for cooking for 90-120 minutes until the crushed organic oil tea seeds are completely cooked;
s7: the steamed organic camellia seeds are made into a biscuit by wrapping up, the biscuit is placed on the ground through two round hoops, then the straw is used for bedding, the steamed organic camellia seeds are poured into the hoops and compacted to make the biscuit;
s8: and the manufactured blank cakes are closely arranged in a pressing groove in a long wood block for pressing oil and are fixed.
S9: knocking a wooden wedge through a hammer weighing dozens of jin, applying huge pressure on blank cakes in the squeezing groove, forcing grease to seep out by virtue of the physical pressing method, repeatedly squeezing for 2-4 hours;
s10: precipitating and filtering the organic oil tea.
2. The ancient method for preparing green organic camellia oil according to claim 1, wherein the ancient method comprises the following steps: in the step S2, the tea fruit is naturally aired for 5-8 days, and the water content of the tea fruit is 10-20%.
3. The ancient method for preparing green organic camellia oil according to claim 1, wherein the ancient method comprises the following steps: in the step S3, the content of impurities, deteriorated or rotten organic camellia seeds in the screened organic camellia seeds is less than 1% by manual screening.
4. The ancient method for preparing green organic camellia oil according to claim 1, wherein the ancient method comprises the following steps: in the step S4, the screened organic camellia seeds are put into clear water at 20-30 ℃ for 3-5 times of cleaning, so that less impurities in the organic camellia seeds are ensured, and the quality of the fried organic camellia oil is ensured to be higher.
5. The ancient method for preparing green organic camellia oil according to claim 4, wherein the ancient method comprises the following steps: in the step S5, the organic tea seeds ground by the stone mill are screened by a 30-50 mesh screen, and ground into larger pieces at one time until the grinding is qualified.
6. The ancient method for preparing green organic camellia oil according to claim 1, wherein the ancient method comprises the following steps: in the step S6, the temperature of the first cooking is between 150 ℃ and 180 ℃, and the temperature of the second cooking is between 110 ℃ and 140 ℃ after cold water is added.
7. The ancient method for preparing green organic camellia oil according to claim 6, wherein the ancient method comprises the following steps: and cooling the cooked organic tea seeds at the temperature of 50-80 ℃.
8. The ancient method for preparing green organic camellia oil according to claim 6, wherein the ancient method comprises the following steps: in step S7, the iron hoop has a diameter of 50 cm.
9. The ancient method for preparing green organic camellia oil according to claim 6, wherein the ancient method comprises the following steps: in the step S9, the organic camellia oleifera is subjected to precipitation filtration for 2-4 hours, and oil residue in the organic camellia oleifera is filtered out through precipitation filtration.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114009511A (en) * | 2021-11-19 | 2022-02-08 | 怀化秦湘油业有限公司 | Camellia oil capsule and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114009511A (en) * | 2021-11-19 | 2022-02-08 | 怀化秦湘油业有限公司 | Camellia oil capsule and preparation method thereof |
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